It is special for children to get involved in the kitchen, as it requires few ingredients. It’s also for parents and children to share. You can vary the flavors as this recipe can adapt to many fruits.
1/2 cups water, or the amount needed to just cover the sugar
Preparation
30 mins
15 mins
Low
Preheat the oven to 180ºC.
Beat the butter with the sugar until creamy.
Add the eggs one by one, beating very well after each addition.
Then sift the flour along with the cornstarch and add it to the mixture.
Make a puree with the bananas and add to the mixture along with the cinnamon and vanilla.
Place the cupcake liners in the tray and fill them with the mixture just a little over halfway.
Bake for 15 minutes, or simply insert a toothpick and if it comes out clean, it’s ready.
Let them cool while we make the meringue.
In a small pot, combine the cup of sugar and water, bring to heat until it forms a medium or soft ball syrup.
While the syrup is cooking, place the egg whites in a bowl and beat with an electric mixer until stiff peaks form.
When the syrup reaches the right point, pour it into the bowl with the beaten egg whites in a slow, steady stream, but without stopping to beat at any moment.
With a pastry bag, decorate the mini-cupcakes as you wish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?